CHEF JEFF — ONE BYTE AT A TIME: Savory Oats

Add some variety to your usual breakfast routine.

Savory Oats

1½ cups uncooked oats (quick or old-fashioned)

1 egg, beaten

3 tablespoons butter or margarine, melted

¾ cup chicken or beef broth

2 tablespoons dried parsley flakes

½ teaspoon oregano leaves

½ teaspoon basil leaves

¼ teaspoon salt

Combine oats with beaten egg in medium bowl; mix until oats are thoroughly coated. Add oats mixture to melted butter in 10- or 12-inch skillet. Cook over medium heat, stirring constantly, 3 to 5 minutes, or until oats are dry, separated, lightly browned. Add remaining ingredients; continue cooking, stirring occasionally another 2 to 3 minutes or until liquid evaporates.

Yield: Serves 4.

Variations: Saute ½ to 1 cup sliced mushrooms, zucchini or green onion, or chopped green pepper, spinach, broccoli or tomatoes, in butter and add to coated oats before serving.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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